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Giardiniera Roast Veggies

September 25, 2012

It’s canning and pickling season but, sadly, this year I’m spread to thin too join the fun. Or at least I didn’t get it together in time. I might whip up a small batch of plum jam with some fall plums, still gloriously abundant. I’m also considering canning the peaches I got at this weekend’s farmer’s market. But then I’d have to skip eating the last peaches of the season in all their delicious, raw glory. I’m torn.

Even if I manage to slip in these canning projects under the wire, it’s pretty much dunzo. But instead of lamenting a sad lack of pickles and jams, preserved fruits and tomatoes, I’m getting creative. Take that canning.

I’ve always wanted to pickle my own giardiniera, an Italian (Italian-American?) combination of pickled vegetables often served as an antipasto. There are variations, but it’s usually a tart and spicy combo of onions, celery, carrots, cauliflower and hot pepper. Since pickling my own giardiniera is unlikely to happen, I made a roasted veggie variation. And it totally hit the spot.

I may not be able to get it together to can, but I came up with one mean roasted veggie dish. This is spectacular! Exactly what I wanted. And it’s wayyy easier than pickling. Take that canning.

* Preheat oven to 375 degrees.
* Cut a washed head of cauliflower into florets.
* Trim washed carrots and cut any thick ones in half (or in quarters) lengthwise.
* Cut the tops off of washed fryer peppers, remove seeds and cut into quarters. (I used fryer peppers instead of onions. You can use either or both.)
* Cut 1-2 fresh, hot cherry peppers: one, deseeded, if you want mild, up to two with seeds if you want spicy.
* Put all of the veggies on a rimmed sheet pan with about 1/4 cup of olive oil. Season with salt and pepper.
* Roast veggies for about 40 minutes, until tender throughout and caramelized in spots.
* Toss roasted veggies with fresh cut parsley and a dash (or two!) of red wine vinegar. Taste, adjust seasoning and serve.

These veggies make a beautiful dish, colorful and full of flavor. Older kids will love the tang and the fact that this dish has options built in. (Give one to them: let kids pick through the veg medley and eat what they want.) Puree one or a combination of finished vegetables for babies. You can even hand over a soft piece of carrot or cauliflower for an early finger food. And it’s as easy as that.

(Now I’m inspired to pickle my own giardiniera. There’s still time! 1 for Stacie, 1 for canning. It’s a tie.)

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Stacie Billis is a food editor, recipe developer, and cookbook author with a Master’s degree in child development who is absolutely as geeky and hungry as that makes her sound. Stacie is always ready to eat delicious food and loves sharing her healthy eats with her family—most of the time.